- 3 carrots
- 1 teaspoon cumin seed
- 1 1/2 teaspoons Lucerne Sweet Cream Butter
- 1 tablespoon Safeway SELECT Verdi Olive Oil
- 1 teaspoon salt
- 3 tablespoons chicken or vegetable broth
- 1 tablespoon lemon juice
- 2 teaspoons chopped Italian parsley
- Rinse carrots, peel, cut into 2- to 21/2-inch lengths, then cut each piece into 1/4-inch-thick sticks.
- In a 10- to 12-inch frying pan over medium heat, stir cumin seed until fragrant, about 2 minutes; pour into a small bowl.
- Melt butter with oil in the pan over medium heat. Add carrots and salt; cook, stirring occasionally, about 2 minutes.
- Add cumin, broth, and lemon juice to carrots. Continue to cook, stirring occasionally, until carrots are tender-crisp to bite and liquid has evaporated, 5 to 6 minutes.
- Pour carrots onto a platter or spoon onto plates, sprinkle with parsley, and serve.